DOUBLE BAKED EGGPLANT PARMESAN

Double Baked Eggplant Parmesan

Eggplants can be tough to work with, if you don’t know how to properly cook it. I figured out a way to keep it light and crispy on the outside and perfectly soft on the inside. The addition of Rao’s tomato sauce and freshly grated parmesan on top makes it so delicious without the guilt.

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DOUBLE BAKED EGGPLANT PARMESAN

Yield: 6

Author: Yasmine Wahab

Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 4 M

Ingredients

For the eggplants

• 1 large eggplant sliced into ½-inch thick rounds (about 12 slices)
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1/2 cup all-purpose flour 
• 28 oz tomato sauce
• 1/2 cup freshly grated parmesan cheese
• Fresh basil leaves, julienned

For the tomato sauce

• 1 shallot, diced 
• 2 garlic cloves, minced 
• 1 tsp fresh thyme leaves
• 1/2 tsp fresh rosemary
• 1 tsp dried oregano
• 28 oz bottle Rao's homemade marinara

Instructions

1. Line 2 baking sheets with aluminum foil. Wash and cut the eggplant in 1/2 inch round slices (about 12-14).  Dab with a paper towl and salt the eggplant slices, using about a teaspoon total of salt, and let them sit for 30 mins.  Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Transfer to a plate.
2. Preheat the oven to 450F.
3. In a medium bowl, whisk 2 eggs. In a separate large bowl, place the breadcrumbs and add chopped parsley and mix.  In a third bowl, add flour.  Dip one slice of eggplant into the flour, coating both sides, then the egg mixture then press firmly onto the breadcrumbs.  Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
4. Transfer into the oven and bake until the eggplant is soft and the crust is crispy, about 15 minutes.
5. Meanwhile, prepare the marinara sauce. In a large sauce pan, sautee the shallots, garlic, thyme, rosemary and oregano for about 1-2 minutes over medium-high heat.  Add the sauce, mix and cover to allow it to simmer until the eggplants are done.  
6. Remove the baking sheet from the oven and spoon a heaping tablespoon of sauce on each, followed by a grating fresh parmesan and repeat for 1 -2 layers.  Return the pan to the oven and bake until the cheese is melted, about 5 minutes.
7. Top with fresh basil and serve.

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xo,

Yas